Me and my hubby's favorite chutney,just love it. Usually when I make coriander chutney it used to come with a raw,green smell.Then I found the technique of sauteing the leaves a little,then I got it right! So here comes my version of coriander coconut chutney, made in south India as side dish for idli dosa. I have used a secret ingredient in this recipe which is turmeric, when added to the chutney, gives a bright green colour.

To Temper

Method

Heat kadai and add the coriander leaves and saute in low flame only till the leaves gets reduced in volume and without changing the colour.( The leaves should be with water,or else the leaves will get browned and will give different smell).

Add all the ingredients along with the sautéed leaves.First grind with out water and then add water and grind to a smooth paste.

Transfer to the serving bowl and temper with the tempering items and mix well.

Notes

Always use freshly scrapped/broken coconut for chutneys.

For chutneys,rather than old coconut,little tender coconut(not too young also) only will give the best texture and taste.

If you feel the coconut is not fresh add a little milk when grinding,it will be very nice.

You can also add pottu kadali/fried gram dhal to the coconut chutney,but in small traces.

Don't use the brown scrapings for chutney as it will change the colour and taste too!

Chutney looks so nice...U know I love coconut chutney with coriander too..infact I always make it with coriander ans it gives very nice flavor thought I never saute coriander..next time will try your version...